Preparation:

Pour 1 cup cold water in sauce pan and sprinkle the gelatin packet on top. Let it sit for a minute or two. (No heat.)Run hear on to medium and add pumpkin mix and sugar stirring until combined. Turn off heat and let cool.Mix 1/2 cup run, remaining 1/4 cup water, and 1/2 tbsp heavy cream in a separate bowl, then add to the gelatin mixture. Pour mixture into pie crusts and refrigerate overnight. Top with whipped cream if desired. Cut pies in halves then quarters to small bites sizes. Makes 24 shots.